Scallion Butter Sauce Grilled Inside the Corn Husk
Elevate your summer grilling game with this Scallion Butter Sauce Grilled Inside the Corn Husk recipe – a smoky, flavor-packed twist on classic grilled corn. This recipe transforms fresh, sweet corn on the cob into an indulgent treat by grilling it directly in its husks, locking in moisture and infusing every kernel with a rich, savory scallion butter made from chopped green onions, minced garlic, and creamy unsalted butter. By soaking the corn in water beforehand, the husks char beautifully while protecting the corn, creating a perfect balance of smoky and tender textures. Ideal for backyard barbecues or family dinners, this dish pairs well with everything from grilled meats to summer salads. Serve it hot, slathered with extra scallion butter, for a side that’s guaranteed to steal the show.
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Ingredients
- 4 cobs Fresh corn on the cob (with husks intact)
- 6 tablespoons Unsalted butter
- 4 stalks Fresh scallions (green onions), finely chopped
- 2 cloves Fresh garlic, minced
- 1 teaspoon Kosher salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Olive oil (optional, for brushing)
Directions
Step 1
Gently peel back the husks of each corn cob without completely detaching them from the base of the cob. Remove all of the silk strands from the corn kernels, then fold the husks back over the cob. Soak the cobs in a large bowl of water for 10 minutes to prevent them from burning on the grill.
Step 2
While the corn is soaking, prepare the scallion butter. In a medium mixing bowl, combine the softened unsalted butter, chopped scallions, minced garlic, kosher salt, and ground black pepper. Mix well until the ingredients are evenly incorporated.
Step 3
After soaking, carefully pat the outside of each corn husk dry with a clean kitchen towel. Peel the husks back again and generously spread about 1 to 1.5 tablespoons of the scallion butter over each cob of corn, ensuring even coverage. Fold the husks back over the kernels to seal in the butter.
Step 4
Preheat your grill to medium-high heat (about 375–400°F or 190–200°C). If desired, lightly brush the outer husks with olive oil to help them char more evenly.
Step 5
Place the corn cobs on the grill, directly over the heat source. Close the grill lid and cook, turning every 5 minutes, for a total of 20 minutes. The husks will char and blacken in places, which is normal and adds to the smoky flavor.
Step 6
Once cooked, remove the cobs from the grill and let them rest for 2–3 minutes to cool slightly. Peel back the husks (they may still be hot, so handle carefully) and serve the corn warm. Optionally, brush with any remaining scallion butter for extra richness.
Nutrition Facts
| Serving size | (1110.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1566.5 |
| Total Fat 96.8g | 0% |
| Saturated Fat 46.1g | 0% |
| Cholesterol 186mg | 0% |
| Sodium 769.0mg | 0% |
| Total Carbohydrate 186.3g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 68.9g | |
| Protein 32.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 78.0mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 2719.7mg | 0% |
Source of Calories